Cold bowl
A cold soup (formerly cold dish ) is a liquid creamy cold food, sweet or savory, which especially in the summer instead of the soup is eaten. Sweet cold bowls can also be served as dessert .
Depending on the basic ingredients used, there are different types of cold dishes:
- Cold milk bowls : The basis is milk, buttermilk, sour milk or yoghurt (for example Koldskål (sweet) or Tarator (spicy))
- Cold fruit bowls : made from fruit, fruit pulp or fruit juice
- Cold beer and wine bowls : They consist of strongly flavored alcoholic drinks, which are bound or served clear.
- cold vegetable soups : based on chopped and / or pureed vegetables with water / meat broth and spices (for example gazpacho )
A cold bowl always contains an insert, for example made from fruit, rusks or egg whites, and is often thickened with sago . Nowadays, dry mixes are also commercially available as semi-finished products that are mixed with water.
In the 19th century women's conversations dictionary it says:
“Cold bowl, a truly German dish that replaces soup in many areas during the hot season, is prepared in many ways, but most often from good beer, grated bread, sugar, lemon peel and small raisins. Here and there this mixture is usually enjoyed as a cooling drink in addition to the meal, but only in the afternoon hours, and the cold bowl which the gleaming places of amusement in the vicinity of Berlin offer strollers is particularly famous in this regard. "
It is mentioned as a cold buttermilk bowl in the Leipzig Universal Lexicon of Culinary Art from 1886. Buttermilk mixed with sweet cream was placed over broken rusks or slices of white bread and then sprinkled with grated black bread that had previously been roasted brown with sugar.
Beer is still jokingly referred to as the hop cold bowl or barley cold bowl, in the past it was actually the most common base for a cold bowl. The warm counterpart was the beer soup .
See also
Individual evidence
- ↑ Damen Conversations Lexikon, Volume 6. [oO] 1836, pp. 48–49, here online at zeno.org
- ↑ Universal-Lexikon der Kochkunst , 1st volume, Leipzig, 3rd edition 1886, p. 143 (digital: Herzog August Bibliothek Wolfenbüttel ); 6th edition 1897, p. 149 (digital: SLUB Dresden )
- ^ Duden - German Universal Dictionary, 6th, revised edition. Mannheim, Leipzig, Vienna, Zurich: Dudenverlag 2007, online here